Spanish Style Garlic Shrimp

October has arrived! One of my favorite months of the year! Where ghouls and ghosts abound and when extra protection from vampires is needed. And I've come up with the perfect dish to be enjoyed while protecting yourself from those pesty bloodsuckers. You don't have to fear Dracula coming near you, when making this garlic shrimp, actually, loved ones may not want to come near either, lol. So enjoy this with a fellow garlic lover, maybe when the sun is out, just in case ;) Enjoy!

  

• 1 pound shrimp, (any size) deveined and patted dry
• 7 large cloves of garlic, smashed and minced
• 1/4 teaspoon smoked Spanish paprika
• a few saffron threads
• 1/2 teaspoon Vegeta
• 5 tablespoons olive oil
• 1 tablespoon unsalted butter
• sea salt, if needed

In a Dutch oven or heavy bottomed pan, combine 3 tablespoons of the olive oil, the butter and the garlic. Let this barely saute on the lowest heat possible, for 20 minutes, stirring often. You don't want the garlic to burn, you want it to get so soft, that the garlic becomes sweet. Stir in the shrimp and increase the heat slightly, to a regular low heat. Stir often for about 5 minutes, until the shrimp is cooked through and are opaque. Adjust the seasoning as needed. Serve nice and hot with crusty bread to dip into the garlic paprika scented olive oil. This is a nice appetizer or can serve 4 as a meal, when paired with buttered orzo and a nice salad. Enjoy!